The difference between yellow mustard and green mustard

When buying mustard, we will find that the salesperson often recommends two types of mustard to us, yellow mustard and green mustard, but there is no difference in appearance. In fact, mustard is a common condiment in daily life. It is used as a kind of cold dish, and it is more often seen in occasions of eating sashimi and sushi. In fact, yellow mustard and green mustard are different in color and appearance, different in nature and flavor, and the taste is also similarly different.

What is the difference between yellow mustard and green mustard?

Yellow and green mustard

Yellow mustard originated in my country and has been consumed in the royal court since the Zhou Dynasty. It is made from ground mustard seeds. It is yellow in color and slightly bitter in taste. It is a very common spicy condiment in our daily life. In addition to seasoning, people also use yellow mustard internally to treat vomiting, subumbilical colic, and externally to treat arthritis.

Yellow mustard sauce

There is a prescription for treating arthritis in Xuzhou's "Selection of Single-Ingredient Proven New Medical Methods": one or two ounces of mustard and an appropriate amount of vinegar. First moisten the mustard with a small amount of boiling water, then add vinegar to make it into a paste. Spread it on a cloth, cover it with a layer of gauze, and apply it to the painful area. Remove it after three hours and apply it once every 3-5 days.

Yellow mustard and mustard seeds

As a traditional Chinese medicine, mustard has a spicy taste and warm nature. Enters the lung meridian. It has the effects of warming the lungs, resolving phlegm, promoting qi, dispersing stagnation, unblocking meridians and relieving pain. It can be used to treat cold phlegm, cough and wheezing, chest and flank distension and pain, phlegm stagnation in the meridians, numbness and pain in the joints, phlegm and dampness flow, and genital ulcers and swelling.

Green mustard

Green mustard originated in Japan. It is made from ground wasabi or horseradish. It is green in color and has a stronger spicy smell than yellow mustard. It also has a unique aroma and is often used in Japanese cuisine. In fact, in Japan, there is not only green mustard that is commonly used in eating sushi, but also a yellow mustard, but the functions of the two are different. Generally, green mustard has a spicier taste and is used when eating sashimi and sushi to remove the fishy smell and disinfect. Yellow mustard has a softer taste, so it can be used as a seasoning when cooking and stewing.

Wasabi

Wasabi, the raw material of green mustard, is a rare and spicy vegetable that grows under the shade of forests in cold mountainous areas at an altitude of 1,300-2,500 meters. It not only has the functions of disinfection, sterilization and anti-dysentery, but also can increase appetite, whiten skin, prevent acne and osteoporosis, and resist asthma.